Homestyle Halwa Poori

Ingredients

• For Halwa: For Halwa:
• 1 cup (200g) semolina 1 cup (200g) semolina
• 1/2 cup (120ml) ghee 1/2 cup (120ml) ghee
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1/4 teaspoon saffron strands 1/4 teaspoon saffron strands
• 1/2 teaspoon cardamom powder 1/2 teaspoon cardamom powder
• Chopped nuts for garnish (optional) Chopped nuts for garnish (optional)
• For Poori: For Poori:
• 2 cups (250g) whole wheat flour 2 cups (250g) whole wheat flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• Water for kneading Water for kneading
• Oil for deep frying Oil for deep frying

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 20g (Saturated Fat: 10g)
• Carbohydrates: 60g (Sugar: 30g)
• Protein: 8g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   In a large pan, heat ghee over medium heat. Add semolina and roast it until golden brown, stirring constantly.
2. 2.
   In a separate saucepan, heat water and milk together until warm. Add saffron strands and let them infuse for a few minutes.
3. 3.
   Slowly pour the warm milk mixture into the roasted semolina while stirring continuously to avoid lumps.
4. 4.
   Add sugar and cardamom powder to the pan and mix well. Cook the mixture on low heat until it thickens and starts to leave the sides of the pan.
5. 5.
   Remove the halwa from heat and let it cool slightly. Garnish with chopped nuts if desired.
6. 6.
   In a mixing bowl, combine whole wheat flour and salt. Gradually add water and knead until a smooth dough is formed.
7. 7.
   Divide the dough into small balls and roll each ball into a thin circle.
8. 8.
   Heat oil in a deep frying pan over medium-high heat. Fry the pooris one at a time until they puff up and turn golden brown.
9. 9.
   Serve the warm halwa with the crispy pooris for a delightful breakfast experience.

Treat your ingredients with care...

• Semolina — Make sure to roast the semolina until it turns golden brown to enhance its nutty flavor.
• Saffron — Infuse the saffron strands in warm milk for a few minutes before adding them to the halwa to release their vibrant color and aroma.
• Poori dough — Knead the dough well to achieve a smooth texture, which will result in softer and puffier pooris.
• Deep frying — Maintain the oil temperature at a medium-high heat to ensure the pooris cook evenly and become crispy.

Tips & Tricks

• For a richer flavor, you can add a tablespoon of ghee to the halwa just before removing it from heat.
• Serve the halwa and pooris immediately after preparation to enjoy them at their best.
• If you prefer a thinner consistency for the halwa, you can add a little more milk while cooking.
• To make the pooris extra crispy, you can add a teaspoon of semolina to the dough.
• If you don't have saffron, you can substitute it with a pinch of turmeric powder for a similar golden color.

Serving advice

Serve the warm halwa and crispy pooris on a platter, allowing everyone to help themselves. Accompany the dish with a side of spicy chana masala or aloo bhaji for a complete and satisfying breakfast experience.

Presentation advice

Arrange the golden-brown pooris in a basket or on a plate, and place the halwa in a separate bowl. Garnish the halwa with a sprinkle of chopped nuts for an appealing visual touch. Serve with love and warmth.